Peach Cream Cheese Braided Danish (VIDEO Recipe) (2024)

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Big thank you to Blog Her and Del Monte for sponsoring the braided danishrecipe. This is the second time in one week we’ve baked this peach cream cheese danish.

You see the first time, we were like, “oh my goodness this is good, we need a video to show everyone how easy and incredibly good it is!” So here we are. My taste testers didn’t complain.

Baby it’s cold outside and holiday cooking is in full swing. Unfortunately nearly all of the produce in the grocery store is out-of-season. With Del Monte® products you can plant a “garden” in your pantry and still have ‘garden quality’ fruits and veggies year round.

If you haven’t tried the Del Monte product line, take a minute to read the following. You’ll be mighty impressed and inspired to build a garden in your pantry too!

Watch how to make this Braided Danish:

Ingredients for the cream cheese filling:

6 oz cream cheese, at room temperature
1/4 cup sugar
1 large egg yolk, room temperature
1/2 tsp pure vanilla extract
1/8 tsp salt 1/2 tsp lemon juice

For the peach Filling:

1 (15 oz) can Del Monte^® Sliced Peaches, Raspberry Flavored, drained (keep the juice for smoothies!)

Ingredients for the pastry:

1 sheet of store-bought frozen puff pastry, thawed according to package instructions
Egg Wash: 1 large egg mixed with1 Tbsp water

Toppings:

Coarse sugar (I used raw sugar)
Glaze: 1/3 cup Powdered sugar mixed with 1/2 Tbsp Milk

How To Make Braided Danish:

Preheat Your Oven to 400°F.

Making your Braided Danish Fillings:

1. Place cream cheese and sugar in a bowl and beat on low speed until smooth

2. Add egg yolk, vanilla, salt and lemon juice and continue mixing just until well blended. Set aside.

3. Slice the Del Monte^® peaches into 1/4″ thick slices

Prepping the Pastry and Assembly:

1. Dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top.

2. Spread your prepared cream cheese in the middle of your puff pastry lengthwise, staying inside the the middle third of the pastry and leaving a 1″ border at the top and bottom of the pastry.

3. Spread peach slices evenly over the cream cheese.

4. Cut off the top corners and cut out notches in the bottom of your pastry. Use kitchen scissors or a pizza cutter to cut an equal number of 1-inch wide strips diagonally down the sides of the pastry, leaving at least 1/2-inch before you reach the filling. Braid the pastry strips by folding them in, alternating between sides. Whistle while you work, do da doot doot doot da doot….

5. Make an egg wash by briskly beating 1 egg and 1 Tbsp of water with a fork. “forksking,” it sounds a whole lot better than “forking” which could be misconstrued. oh never mind. Brush the braided pastry with egg wash and sprinkle with coarse sugar. Bake at 400˚F for 25-28 min or until top is golden brown.